L

L

o

o

a

a

d

d

i

i

n

n

g

g

.

.

.

.

.

.

Paella dish

BretzelsGerman cuisine

Paella dish

AvgolemonoGreek cuisine

Paella dish

Zucchini caviarRussian cuisine

Paella dish

Armenian soup SpasArmenian cuisine

Paella dish

Czech potato pancakes bramborakyCzech cuisine

Paella dish

Icelandic Vinarterta CakeIcelandic cuisine

Paella dish

ColeslawAmerican cuisine

Paella dish

AranciniSicilian cuisine

Paella dish

Pan con tomatoSpanish cuisine

Paella dish

AjoblancoSpanish cuisine

Mussels with lemon peel sauce

1 serving

70 minutes

The recipe was shared with us by the chef of the Björn restaurant Andrey Molchanov.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

1311.8

kcal

16.5g

grams

44g

grams

212.9g

grams

Ingredients

1serving

Mussels

120

g

Broccolini

50

g

Lemon Verbena

1

g

Water

10

ml

Lemon juice

40

ml

Sea salt

to taste

Olive oil

to taste

Butter

50

g

Salt

4

g

Sugar

200

g

Fish sauce

20

ml

Shavings of dried wolffish

2

g

Lemon peel

300

g

Cooking steps

1
Clean the gray mussels from sand, rinse in saline solution, and dry.
Required ingredients:
1. Mussels: 120 g

2
Make a marinade. Mix fish sauce, 10 ml of water, and 10 ml of juice. Add mussels to the marinade and let them marinate for a while.
Required ingredients:
1. Fish sauce: 20 ml
2. Water: 10 ml
3. Lemon juice: 40 ml
4. Mussels: 120 g

3
Grill the mussels on one side.
Required ingredients:
1. Mussels: 120 g

4
Carefully clean the stems of broccolini with a vegetable peeler, add olive oil and grill, then drizzle with lemon juice and sprinkle with sea salt.
Required ingredients:
1. Broccolini: 50 g
2. Olive oil: to taste
3. Lemon juice: 40 ml
4. Sea salt: to taste

5
Prepare sauce from lemon peels. Add sugar to 1 liter of water. Stir and divide the syrup into three equal parts.
Required ingredients:
1. Sugar: 200 g
2. Water: 10 ml

6
Put the first part of the syrup on the fire and boil the lemon peels for 30-40 minutes. Drain the syrup and pour in the second part. Boil the lemon peels again. Drain the syrup, pour in the third part, and boil the peels for the same 30-40 minutes.
Required ingredients:
1. Lemon peel: 300 g
2. Sugar: 200 g

7
Put the crusts in a blender, add 30 ml of lemon juice, salt, butter, and blend until smooth.
Required ingredients:
1. Lemon peel: 300 g
2. Lemon juice: 40 ml
3. Salt: 4 g
4. Butter: 50 g

8
Strain the peels through a fine sieve.

9
Pour lemon peel sauce on the plate and place the sautéed mussels and broccolini.
Required ingredients:
1. Mussels: 120 g
2. Broccolini: 50 g

10
Decorate with fresh lemon verbena and sprinkle with dried zubatka shavings.
Required ingredients:
1. Lemon Verbena: 1 g
2. Shavings of dried wolffish: 2 g

Similar recipes